Tuesday, September 2, 2008

Crocheted coasters and tomato pie

My crocheted WIP wrap is coming along nicely, though slowly, and I get impatient, looking for immediate results. To quell my need for instant or quicker crochet gratification I've ordered this from Amazon:

Crocheted Socks! I thought you could only knit socks! I'm very excited to give it a whirl--but, must wait for my mail lady to bring me the book. Which hasn't even been shipped out yet.

So.....I found a pattern for these:

Crocheted coasters--they're simple and can be "hooked up" in a matter of mere minutes.

Coasters

Crochet hook, size G (that's what I used)Rounds 1 and 2 measure 2" in diameter, depending on type of yarn used. I used what I had on hand--which happen to be Lion Brand Wool Ease.

Each dc and ch-3 counts a 1 st.

My finished coasters measure approximately 5 inches in diameter, make them as small or large as your mugs and glasses require.

Ch 4.

Round 1: 11 dc into fourth ch from hook. Join with slip st to top of ch-3 -- 12 sts.

Round 2: Ch 3, dc into same st as slip st. *2dc into next dc. Repeat from * around, ending row with slip st to top of ch-3 -- 24 sts.

Round 3: Ch 3, dc into same st as slip st, *dc into next dc, 2 dc into each of next 2 dc, dc into next dc, 2 dc into next dc. Repeat from * around, ending round with dc into next dc, 2 dc into each of the next 2 dc. Slip st to top of ch-3 --39 sts.

Now another tomato recipe. I found several recipes for tomato pie, but didn't have all the ingredients needed for any of them so, I improvised, (gasp!). This is the pie before it baked:

I pre-baked a Pillsbury pie crust for about 13 minutes.

While the crust baked I sliced 4 tomatoes, sprinkled them with salt and let them drain in a colander.

After the baked crust had cooled for a few minutes, I layered the tomato slices in the pie crust.

I chopped a handful of basil leaves and scattered them and some salt and pepper over the tomatoes.

Many recipes I found call for mayo and I hesitate using so much of it. Often I'll cut back the amount recommended and use this:

Note the olive oil--which of course means its good for me....

Okay, I found about 1/3 cup shredded cheddar cheese in my fridge, mixed it with 1 cup shredded mozzarella cheese and 1 cup shredded hard white cheese--nope, not sure what it was. The label was removed. It tastes like a cross between Parmesan and asiago, very tasty. Use whatever cheeses you like best.

Mixed the shredded cheeses with about 1/2 cup mayo and spread the mixture over the tomatoes. Baked the pie for 30 minutes at 350 degrees.

The end result:

Very tasty! Also makes good leftovers for lunch. mmmmm.......

1 comment:

Cheryl it sounds like you have been very busy. As for me and my tomatoes, I have been making spaghetti sauce, cooking and freezing tomatoes and just recently making pizza sauce with my abundance of tomatoes. Seems like God has blessed us all with a bountiful crop.